Golden Brioche Sausage Rolls
Soft, pillowy homemade brioche dough wrapped around juicy sausages and baked to a beautiful golden finish — the ultimate crowd-pleasing snack for parties, lunchboxes, or cozy family gatherings. The lightly seasoned dough adds a delicate herby flavour that perfectly complements the savoury filling. Make them ahead and reheat in minutes.
🛒 Ingredients
6 servings
- 15 g (½ oz) fresh yeast or 7 g instant dry yeast
- 125 ml (½ cup) warm milk
- 1 tablespoon sugar
- 1 teaspoon poultry seasoning powder
- 3 tablespoons (45 g) unsalted butter, softened
- 1 whole egg
- 375 g (3 cups) all-purpose flour, plus extra for dusting
- 1 egg yolk for egg wash
- A dash of neutral oil (optional, for a smoother egg wash)
- 8–10 sausages, halved, or cocktail mini sausages
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Directions
- 1
Crumble or dissolve the yeast into the warm milk, add the sugar and let it sit for 5 minutes until slightly frothy.
- 2
Stir in the poultry seasoning, softened butter, and whole egg until fully combined.
- 3
Place the flour in a large bowl and gradually work in the wet mixture using your fingertips — avoid using your palms to keep the dough cool — until a smooth, non-sticky dough forms.
- 4
Cover the bowl with a clean cloth and leave the dough to rise at room temperature for about 1 hour, or until doubled in size.
- 5
Punch down the dough and knead on a lightly floured surface for 5 minutes. Pinch off small portions, flatten each into a disc with your thumb, place a sausage piece in the centre, then fold and pinch the edges tightly to seal.
- 6
Arrange the rolls on a greased or lined baking tray. Whisk the egg yolk with a dash of oil and brush each roll generously.
- 7
Bake in a preheated oven at 180 °C (350 °F) for 25–30 minutes until deep golden brown. Serve warm.
💡 Chef's Tip
For extra fluffiness, let the assembled rolls rest on the tray for 15 minutes before baking. Try adding a smear of mustard or a sliver of cheese inside each roll before sealing for a flavour twist.
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